You Must Try This Easy Recipe OF Soup Scarlet Prawn

Updated: Sep 7, 2021

By Chef Rui Mota


Content

Ingredients | Recipe | About Chef


Prep Time : 50 mins | Difficulty : Medium | Serves : 1

Prawn Dish

The carabinero, or scarlet prawn, is a big prawn, both in size and in flavour. Found in warmer Portuguese coastal waters, the carabinero's a sweet flavour and delicate texture make it highly sought for as a premium ingredient.

This recipe was provided by the highly talented Rui Mota, chef, teacher & food designer, based in Lisbon, Portugal.


Soup Easy Recipe

Ingredients

  • 40 ml Olive Oil

  • 60g Onion

  • 110g green pepper

  • 200g Carrots

  • 6g garlic clove

  • 300 ml tomato sauce

  • 300 ml diced tomatoes

  • 200 ml White Wine

  • 1Lt carabiner broth

  • 1bay leaf

  • 5g dried oregano

  • 5g dried basil

  • 5g Pepper

  • 500g carabiner

Prawn Recipes

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Recipe For Prawn Soup

Method -:

  1. In a large saucepan, heat oil over medium heat.

  2. Add onion and green pepper, cook and stir until tender.

  3. Add carrots and garlic, cook three minutes longer.

  4. Stir in tomato sauce, tomatoes, wine, broth and seasonings. Bring to a boil.

  5. Reduce heat, simmer covered for 30 minutes.

  6. Blend everything using the hand blender then pass throw a fine sieve.

  7. If its too liquid you can thicken with a bit of roux.

  8. Stir in carabiner (i.e. prawns). Cook covered for 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink.

Soup Up

Bon Appetit !

Now Enjoy Your Scarlet Prawn Soup

Thanks To Chef Rui Mota For Sharing His Recipe


About Chef Rui Mota

Instagram | Email | Linkedin


Famous Chef On TV

Rui Mota. A true connoisseur of molecular gastronomy, Mota’s passion and dedication to the culinary art has taken him on an exciting journey. Handling his first siphon at Heston Blumenthal’s kitchen at The Fat Duck in London, Mota learned the ropes bouncing from one Michelin star restaurant to the next: from shadowing Jordi Cruz in Barcelona’s acclaimed restaurant ABaC, Mota expanded his skill set at L’Air du Temps in Belgium alongside chef Sang-Hoon Degeimbre, and perfected his craft at one of the world’s most esteemed restaurants, El Celler de Can Roca, run by the Roca brothers, Joan, Josep and Jordi. Alongside this, Mota regularly hosts workshops, teaches classes on molecular gastronomy, collaborates with some of the most renowned brands in the industry and was invited to open a restaurant as Executive Chef – and all this before turning 26.

Born and raised in Portugal, Rui Mota’s journey towards becoming a chef began at the Escola Profissional de Tomar (EPT) as a Kitchen Technician at the tender age of 14. Having always had a taste for seasoning and food aesthetic, Mota’s zeal for culinary practices led him to pursue a Bachelor’s degree in Management and Food Production, followed by a Master’s degree in Gastronomic Sciences.

Rui Mota Achievements 
Invited Lecturer - ESHTE
Invited Lecturer - ESTM
Smartwhip Ambassador 

Average day in the life of Rui Mota look like?

Because of the pandemic, my day-to-day routine is a little bit more irregular at the moment. But when I was working as an Executive Chef at Ó Conde, I would get up and go straight to the restaurant. I was in charge of the lunch and dinner service and was supervisor of the mise-en-place for the day, so I would prepare all of that. In the afternoon, during my break, I would prepare for courses, develop recipes for the menu, test new recipes – both for the bar and kitchen – and meet new suppliers to find lower prices with top quality.

At the moment, I am preparing for classes that I will be teaching at the Estoril Higher Institute for Tourism and Hotel Studies starting in September. I have been working on the manuals and brochures that students will receive, and I’m busy preparing the classes and teams, the schedule, the content, the final test and the criteria of evaluation in advance.


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